Best Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry)

Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium red onion thinly sliced
• 2 teaspoons garlic minced
• 1 teaspoon ginger grated
• ¼ teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1 tablespoon tomato paste
• ¼ cup water
• ½ green bell pepper thinly sliced into 2-inch pieces
• ½ red bell pepper thinly sliced into 2-inch pieces
• 1 tomato thinly sliced
• 8 ounces paneer cut into ½-inch X 1-inch pieces (See notes)
• 1 tablespoon lemon juice
• ¼ cup cilantro finely chopped
• ½ tablespoon kasoori methi (dried fenugreek leaves)

Steps

1. Heat the oil in a medium heavy-bottomed skillet. Add cumin seeds and allow them to sizzle for about 30 seconds.
2. Add the onions and cook for 4 to 5 minutes or until they are softened and translucent.
3. Add the garlic and ginger and cook another minute until aromatic.
4. Add the turmeric, Kashmiri red chili powder, coriander, and salt. Mix well.
5. Add the tomato paste and water and mix well to combine.
6. Add the bell peppers and cook for 3 to 4 minutes until softened but still with some bite.
7. Add the tomato and paneer and mix well. Cook for 3 to 4 minutes until warmed through and the tomato has broken down a little bit.
8. Serve garnished with lemon juice, Kasoori methi, and cilantro. Mix well to combine and serve with parathas or griddled naan.